Honey is acidic which can help yeast and prevent bacteria. This may have too much raw sugars and not enough honey which may allow bacteria to grow, since I'm not using hops or sulfites and did not heat most of the water (charcoal filter) and simply add 0.7 lb sugar at the end. The Clorox I used for sterilizing was unknowingly only 2% instead of 5% and I diluted it a lot, but it still should have been plenty for the bucket and lid as I kept them wet.

Lalvin 71B-1122 in 2 oz 104 F water for 20 minutes (2 oz cools at the right rate). Added some dextrose to this and was foamy at end. This is an expensive yeast ($5) because it minimizes acids. Rapid starting but moderate overall. 14% max alcohol. A paper indicates an expected S-curve for fermentation starting steeply down from 24 to 72 hours, and finishing at 84 hours (3.5 days) for fructose, glucose, and malic acid for several types of yeast, including this one. But maybe there are better yeast to use for citrus because Malic is the dominant acid in apples, peaches, pears, watermelon, and bananas. The starting with 20% sugar (10% alcohol by 2 sugar = 1 alcohol estimate) and 0.6% malic acid (both in g/L). This resulted in 12% alcohol. They mixed every 12 hours, possibly only for sampling purposes. EC-1118 is more common but does not decrease acids. D47 is also used.

Used 20:1 water-bleach mixture for sanitizing bucket, utensils, and air lock.

Make sure wort is less than 86 F before inoculating.

2 gallon pot was completely full. Wort was 130 F when added in 5 gal bucket with yeast nutrient, 2 cans of orange juice concentrate , and 0.7 lb dextrose added late (but included in 3 pounds above). It was 75 F after finishing 3 gallons were added, when yeast was added.

4th day added 2 gallons with 1 can orange juice 1 can grape and 1 oz hops. Fermentation bubbles boomed again, mostly due to more oxygen or maybe the dilution. It was very sweet at this time, but after two more days of the intense bubbling starting again, it was very alcoholic.
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